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Lemon and White Chocolate Cupcakes

55

I'm here to add my accolades for this recipe. It was very easy to make and the presentation was lovely. The best thing though was the deep lemon flavor of the cake (I'm a lemon lover) tempered by the wonderful combination of cream cheese and white chocolate. You have a winner here Bev - thanks.

Wow, these are elegant and delicious!!! The cake is dense and moist. The cupcakes bake up flat on top so when you turn them over they are perfectly level! I used mascarpone cheese instead of cream cheese and I used Guirardelli sublime white vanilla dream white chocolate squares (they have real vanilla beans in the chocolate so it gave a great flavor and visual to the icing). Also, I did not even use confectioner's sugar in my icing. I felt that the sugar in the white chocolate sweetened it quite a lot. The icing still sets up without it and it tastes so wonderful without the bitterness of too much confectioner's sugar. Really enjoyed these, thanks for posting!!

These are wonderful. The icing is TO DIE FOR! I deviated a bit from the recipe: instead of removing the paper liner, turning it over and frosting the whole cake, I kept the cupcakes in the wrappers, hollowed out the centers and filled them, and then I iced the tops with lots and lots of icing.